The Benefits And Harms Of Chocolate: Composition, Calorie Content, Impact On Human Health

Content:

• History of chocolate
• Origin of chocolate and its varieties
• Why is chocolate so popular?
• Composition and types of chocolate
• Nutritional value of chocolate
• How much chocolate can you eat
• The Secret of Chocolate's Attractiveness
• Useful properties of chocolate
• Myths about chocolate
• Vitamins and minerals in chocolate
• Chocolate and pregnancy
• Which chocolate is better
• How to understand that chocolate is of high quality and natural
• How to store chocolate

History of chocolate

The Mayan Indians, who inhabited Mexico and Central America in ancient times, believed that the gods were the first to eat cocoa, calling on people to follow their example. Chocolate seems to have magical properties! There are almost no indifferent to it, and this taste is familiar to everyone!

Spanish conquistadors and missionaries quickly switched to cocoa. The drink was a great success among the conquerors of the New World, in particular, because it quenched not only the usual thirst, but also the thirst for gold - after all, cocoa beans were used as a means of payment. In the 16th century, the Dominican friar Pedro Martyr de Angleria called them "lucky currencies." The introduction of cane sugar made it possible to change the recipes for drinks based on cocoa, the natural bitterness of which was softened by the addition of sugar, vanilla and cinnamon. Everyone liked such drinks - real hot chocolate. But there is no good chocolate without foam. Guided by the experience of the Indians, the Spanish colonists in Mexico created the first devices for making chocolate. These were earthenware pots with a wooden lid with a hole. Through it, a beater was lowered into the vessel, which produced bubbles. The colonists and especially their Indian wives enjoyed chocolate. They drank it at least twice a day: in the morning for breakfast, and then in the middle of the day. The elixir of the ancient gods even found its way into the church, where it was brought to the ladies from the polite society of the state of Chiapas during mass. In the era of the conquest, with the development of crop production and the delivery system of cocoa beans, chocolate took its place in the diet of the colonists as a healthy alternative to dinner. Such a drink was supplemented with a variety of sweets. Then came the turn of the royal courts of Europe to fall under his spell. where ladies from the polite society of the state of Chiapas were offered it during mass. In the era of the conquest, with the development of crop production and the delivery system of cocoa beans, chocolate took its place in the diet of the colonists as a healthy alternative to dinner. Such a drink was supplemented with a variety of sweets. Then came the turn of the royal courts of Europe to fall under his spell. where ladies from the polite society of the state of Chiapas were offered it during mass. In the era of the conquest, with the development of crop production and the delivery system of cocoa beans, chocolate took its place in the diet of the colonists as a healthy alternative to dinner. Such a drink was supplemented with a variety of sweets. Then came the turn of the royal courts of Europe to fall under his spell.

It soon became fashionable at court to drink chocolate. The nobles were divided into those who have already tasted this divine drink, and those who have not yet known the taste of chocolate. "Did or didn't drink?" - the question was exactly that. Scorching hot chocolate became a constant companion of secular conversations, and a wide variety of properties were attributed to it - they said that it was able to ignite passion between people. At that time, the consumption of chocolate remained the privilege of the aristocracy and the ruling class.

Milk chocolate was invented in 1875. It was made in Switzerland, in the city of Vevey. Daniel Peter was able to make a chocolate bar with milk, thus opening access for children to the treasured sweetness. Chocolate is now considered part of healthy baby food, providing some calcium to the baby's body from milk. It wasn't until the 1900s that chocolate gradually became available. Chocolate bars, bars and, of course, chocolates begin to be produced.

Origin of chocolate and its varieties

The origin of cocoa has long been a mystery. The cocoa tree is native to the Amazon, but it has traveled around the globe, spreading along the entire equator. The classification of cocoa proved to be an impossible task, since the same subspecies can look completely different. At the beginning of the 21st century, as a result of research in the field of genetics, it was discovered that this plant, which was cultivated in Mexico and Central America long before the new era, comes from other, very remote regions of the Earth. It is known that the birthplace of all ancient cocoa subspecies is a huge natural reserve stretching along the foot of the Andes, in the hot and humid area of ​​​​the Orinoco and Amazon basins. From here all varieties of varieties went: "Criollo", "Trinitarno", "Forastero" and the Ecuadorian "Nacional".

"Criollo". The most expensive variety. Round seeds of white or pink color, sweet, able to ferment quickly. However, these trees are low-yielding and very whimsical, so other, more hardy varieties began to be preferred. Pure "Criollo" is rarely used, more often in mixtures of different varieties.

"Forastero". This cultivar with flat purple seeds is distinguished by enviable hardiness and productivity. It is divided into two subgroups: one is grown in the highlands, the other on the plains. The quality of the cocoa beans of the Forastero group is lower than that of other groups, but today they make up the bulk of world production and are cultivated in 30 countries around the world. "Trinitarian". This variety accounts for 19% of the world's cocoa production. Depending on the genetic combinations, the varieties may be closer to either Criollo or Forastero, but in any case, Trinitarno cocoa has a wonderful aroma.

Ecuadorian Nacional. This cocoa variety has a strong floral aroma, which in the old days was considered too pronounced. Now these old varieties are being revived.

Why is chocolate so popular?

You will unmistakably recognize it by smell or taste, you just have to imagine this magical aroma.

Chocolate contains about 600 identified chemical compounds, of which about fifty are responsible for the smell. There is no key substance that characterizes chocolate. The taste and smell of dark chocolate is unique in its complexity and cannot be imitated. They are related to the history of the cocoa bean, where the tree grew, how fermentation took place, and many other nuances.

Composition and types of chocolate

Chocolate is a mixture of sugar and cocoa, and cocoa products must be at least 35%, of which at least 18% is cocoa butter. Sugar most often means sucrose, but it can also be other simple carbohydrates: fructose, glucose, lactose, maltose, or sugar substitutes. Chocolate can have a qualifying prefix or words, such as "Extra", "Dark", "Tasting", "Top Grade". In this case, the content of cocoa products must be at least 43%, and the content of cocoa butter must be at least 26%. Bitter chocolate contains at least 70% cocoa products.

Milk chocolate is a mixture of sugar, cocoa and milk or dairy products such as cream or butter. Milk chocolate must contain at least 25% cocoa and at least 14% cocoa butter. In addition to bitter, dark and milk chocolate, there is white chocolate. It does not contain grated cocoa, but only cocoa butter, sugar and dairy products. White chocolate must contain at least 20% cocoa butter and at least 14% dairy products.

In 2017, another type of chocolate was opened - Ruby. Ruby chocolate. It has a pink color, and the taste has light berry and fruit notes. The recipe for this delicacy is kept secret, but sweet teeth from all over the world have already appreciated the new variety!

Nutritional value of chocolate

Chocolate is a fairly high-calorie product. The calorie content of dark chocolate is 539 kcal, dark chocolate is 579 kcal, milk chocolate is 554 kcal, white chocolate is 541 kcal, and Ruby chocolate is 613 kcal per 100 grams. Such a high calorie content dictates limiting the use of chocolate if you have a desire to lose weight. After all, chocolate of any kind is a concentrated source of calories. However, many studies have been conducted, and not everything is so clear. There is preliminary evidence that moderate consumption of dark chocolate has a beneficial effect on body weight, promoting satiety and suppressing appetite.

One study found that cocoa can positively influence lipid metabolism in a high-fat diet. Another study found that dark chocolate reduced the rate of weight gain, reduced systemic inflammation, and reduced signs of insulin resistance.

A study was conducted among women who consumed dark or milk chocolate. It turned out that the use of dark chocolate significantly reduced appetite. This can be partly explained by the fact that dark chocolate has a very rich taste and our receptors are literally filled with it.

How much chocolate can you eat

Is it possible to eat chocolate and lose weight? How to get to a healthy weight without dieting?

Learn all the secrets of harmony at the 3-day intensive "Biochemistry of harmony"

The Secret of Chocolate's Attractiveness

So why is chocolate so addictive? What is special about it? Of course, composition. Chocolate contains:

• alkaloids - theobromine and caffeine, which stimulate the nervous system and reflex activity, help fight drowsiness, contribute to the activation of the brain;
• phenylethylamine, which acts on the brain in a similar way to amphetamine, which is used in psychiatry as an antidepressant. In large doses, it can increase the vitality of the body, including sexual;
• Salsolinol, in terms of the structure of the molecule, is similar to dopamine - one of the neurotransmitters that causes a feeling of pleasure in a person. Perhaps it is he who is responsible for a certain addiction to chocolate;
• anandamide, a neurotransmitter that attaches to cannabinoid receptors in the brain, causing a feeling of euphoria and heightened sensitivity;
• serotonin is a substance produced by the body that is involved in the overall process of relaxation and causes a feeling of bliss. Serotonin allows you to make up for the lack of endorphins in the body - just the anticipation of the pleasure of chocolate is enough for the body to start producing serotonin and other endorphins on its own, and our mood will improve.

All this makes cravings for chocolate sometimes uncontrollable. This is especially true for women on certain days of the cycle. However, studies have shown that overweight women with impaired carbohydrate metabolism experience greater cravings for chocolate. It is thought that such cravings may also be related to the sensory perception of melting chocolate rather than its chemical properties.

Chocolate contains fairly large amounts of caffeine and a related stimulant, theobromine. Although the caffeine content of chocolate is significantly lower than that of coffee, chocolate is still a relatively concentrated source of the compound.

It's difficult to overdose on caffeine when drinking chocolate, but if you're sensitive to caffeine, you may experience some of the negative effects of the substance.

Cocoa oil

Chocolate contains cocoa butter, which is a mixture of predominantly monounsaturated and saturated fatty acids. The monounsaturated fraction is dominated by oleic acid, as is olive oil. Approximately 20% of the fats in dark chocolate are monounsaturated.

The content of saturated fats in cocoa butter deserves the greatest attention. Hard dark chocolate is almost 80% saturated fat. The predominant fatty acid in cocoa butter is stearic. Its use is not associated with an atherogenic risk and an increase in blood cholesterol levels.

Thus, the fat in dark chocolate is not harmful to health, rather, on the contrary, such fat is useful.

Useful properties of chocolate

But the healthiest thing about chocolate is the high content of bioflavonoids and the antioxidant qualities of dark chocolate. Dark chocolate is a more concentrated source of antioxidants than most fruits. The antioxidant potential of dark chocolate is more than twice that of milk chocolate.

Dark chocolate with 70% or more cocoa is the most concentrated dietary source of antioxidants, surpassing even green tea. Flavonoids, which are part of chocolate, give it bitterness.

Flavonoids are plant pigments.

Flavonoids are involved in many processes in the body: they have an antioxidant effect, reduce capillary fragility and permeability, reduce blood clotting, and improve metabolic processes.

It is especially important to support the body with flavonoids in the following conditions:

• during times of stress
• with increased fatigue,
• for any injury
• with inflammatory diseases
• with increased fragility of capillaries,
• with problems with the cardiovascular system,
• with the change of seasons, to facilitate adaptation.

Alkaline-treated cocoa powder, or so-called alcoholized cocoa, contains a significantly lower concentration of flavonoids. With this processing of cocoa, the beneficial properties of chocolate are significantly reduced. Dark chocolate is a concentrated source of magnesium, fiber and the amino acid arginine.

Arginine is an essential amino acid that can directly promote vasodilation and improve endothelial function. Arginine can act as a supplier of polyamines to stimulate wound healing, increase sperm count and motility, which is very important for men's health.

Myths about chocolate

This is not true! In fact, chocolate contains substances that prevent the destruction of tooth enamel. These are fluorides, phosphates and polyphenols. Of course, the less sweet the chocolate, the better its effect on tooth enamel, but one cannot fail to note this useful property of chocolate. Caries appears from excess sugar in the diet, which is why chocolate should be chosen without sugar and its substitutes, with a high cocoa content.

Myth. Chocolate does not cause an exacerbation of liver diseases, but if you complete an already plentiful and fatty meal with it, you can blame chocolate for everything. If you abuse chocolate ganache - a very tasty, but poorly digestible chocolate cream - indigestion is possible.

Myth. Dark chocolate contains up to 15% fiber, which is essential for proper bowel function. Of course, chocolate is a highly concentrated food, and this fiber is not enough for comfortable digestion. It is necessary to consume a sufficient amount of dietary fiber so that the intestines work like clockwork.

Myth. No study has found a relationship between breakouts and chocolate consumption. However, it should be noted that excessive consumption of sugar can affect the quality of the skin. Therefore, with signs of acne, it is better to limit sweet varieties of chocolate.

Vitamins and minerals in chocolate

Chocolate contains vitamins and minerals, especially dark chocolate.

100 g of dark chocolate can provide:

• 30% of the daily dose of phosphorus, which is necessary for good memory;
• 33% of the daily dose of magnesium - the most important element that is involved in all energy processes in the human body;
• 27% potassium, which relieves muscle fatigue;
• 25% copper, a very important element for the human body;
• 20% iron - one of the necessary elements that provide the function of respiration;
• 13% calcium for strong bones;
• a small percentage of fluorine and iodine.

In addition to minerals, cocoa contains vitamins:

• vitamin E, one of the main antioxidants that prevents the development of atherosclerosis;
• vitamin D, vitamin hormone. There are receptors for this vitamin in almost all cells of the body;
• vitamins B1, B2, B5 - cofactors of many reactions in the body;
• vitamin PP - is responsible for the stability of the nervous system, as well as for the condition of the skin and hair.

Chocolate and pregnancy

Several studies have been conducted to determine the effect of chocolate on the body of a pregnant woman. The subject of the study was the development of preeclampsia in the third trimester of pregnancy. It turned out that if a woman consumed chocolate in the first trimester of pregnancy, the risk of preeclampsia in the third trimester was significantly lower.

In another study, 90 pregnant women at about 12 weeks of gestation were given 30 grams of dark chocolate daily throughout their pregnancy. The women who took dark chocolate had significantly lower blood pressure and liver enzyme levels compared to the control group. Despite the extra 160 calories that dark chocolate provided, there was no difference in weight gain between the groups. Women noted the beneficial properties of chocolate.

Which chocolate is better

The most useful can be called natural chocolate with a high cocoa content and a minimum amount of sugar. It is he who serves as a concentrated source of polyphenols, flavonoids, theobromine, caffeine and hundreds of various substances that make chocolate chocolate. It is dark chocolate that includes all the useful properties of this product. But we eat chocolate not only because of its benefits. Chocolate is a real delicacy, even the thought of which evokes positive emotions for many, not to mention the pleasure of eating this fragrant dessert. But from a nutritional standpoint, the less added sugar in your diet, the better. Therefore, moderate consumption of dark chocolate will be a compromise. Milk chocolate is also delicious, but it has four times less nutrients than dark chocolate, and a higher percentage of sugar will cause a spike in blood glucose. This category includes all chocolate treats with fillings. Often, in the industrial production of such sweets, trans fats or palm oil are added to these fillings, which is not at all useful. These foods are best avoided. In addition, the use of dark chocolate reduces appetite, but milk chocolate does not.

White chocolate does not contain grated cocoa, which means it is devoid of the entire spectrum of bioflavonoids. White chocolate contains vitamin E and vitamin K, as well as cocoa butter. White chocolate contains tannin, which has anti-inflammatory properties.

You should not eat too much white chocolate, because in addition to cocoa butter, it contains a significant amount of sugar and milk fat. And the combination of these nutrients does not make the product healthy. Rather, it is just a dessert that allows us to pamper our taste buds.

Benefits of hot chocolate This is a concentrated drink that is made from whole chocolate and milk. Gourmets add sugar, nuts and other fillers to it. Milk is whipped into foam - the drink turns out to be tasty and viscous. Hot chocolate has all the beneficial properties of cocoa, but it is very high in calories. With its frequent use, an increase in body weight is inevitable.

How to understand that chocolate is of high quality and natural

It is believed that the higher the content of cocoa products in chocolate, the better it is. Quality dark chocolate contains 60-80% cocoa. If the percentage of cocoa is lower, the chocolate will be too sweet, if it is higher, only true lovers will appreciate the taste. Quality milk chocolate contains about 50% cocoa products. The passion for a healthy lifestyle has led to the fact that now you can find chocolate with 99% cocoa content for lovers of a bitter dessert. As for the aroma, it depends entirely on the quality of the cocoa beans.

Chocolate (dark, milk, white) with the addition of any vegetable fats, except for cocoa butter, has no right to be called real chocolate. This is not natural chocolate. Sometimes manufacturers list the equivalent of cocoa butter in the composition. This is acceptable, but the amount of this equivalent should not exceed 5% of the minimum allowable cocoa and cocoa butter content according to the standards for this chocolate. It is undesirable to use such products - natural chocolate without any substitutes is tastier and healthier.

It is allowed to add natural flavors to chocolate, with the exception of those that mimic the taste of real chocolate or milk.

How to store chocolate

Chocolate is a dry emulsion, it has a fragile structure. The melting point of cocoa butter is only 30 ° C, which imposes even greater restrictions. Store chocolate in a dry and cool place, otherwise it may become covered with a white coating. This coating is not harmful, but spoils the appearance of chocolate.

Here are some tips for storing chocolate:

• The ideal storage temperature for chocolate is 12-20°C. Any sources of heat should be avoided - batteries, sunlight, heaters and others;
• chocolate is afraid of moisture; upon contact with it, mold may appear that will spoil the product;
• chocolate should be stored in its entire packaging, as it absorbs odors quickly due to its high cocoa butter content. If the packaging is broken, an airtight container can be used.

Whole bars of dark chocolate are stored for a year, milk chocolate - 8 months, white chocolate - 8 months, with nuts - 6 months. If chocolate is stored for a long time, its aroma weakens, fruit and flower notes disappear. If the air temperature is above 30°C, the best place to store chocolate is the vegetable compartment in the refrigerator. You need to take the treat out of the refrigerator an hour before eating so that the chocolate reaches the optimum temperature - approximately 20 ° C.